HAM AND PASTA SKILLET

Filed under Main Dishes
Ingredients
12 ounces uncooked pasta
3 tablespoons olive oil
1 tablespoon butter
2-3 cups fully cooked ham, diced
1 red pepper, diced
1/2 medium onion, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 1/2 cups chicken broth
1 tablespoon lemon juice
3/4 cup shredded Parmesan cheese

Directions
Cook pasta according to package directions until just al dente.  Meanwhile, heat butter and olive oil over medium heat until butter is melted. Add pepper, onion, and garlic and cook until vegetables are tender, about 5 minutes. Add ham, basil and oregano and continue to cook, stirring occasionally, for another 2-3 minutes. Stir in broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for about 10 minutes or until liquid is reduced by half.  Stir drained pasta into ham and vegetable mixture. Add 1/2 cup parmesan cheese and toss. Sprinkle parsley and remaining parmesan cheese over the top of the pasta. Serve immediately.

Let's Dish
Whenever I make a ham (which is about twice a year) I always have leftovers.  Lots and lots of leftovers. Well, I think I've found a new favorite leftover ham recipe!  So many ham recipes have fattening, creamy sauces (which I love) so it's nice to find something a little lighter.  This has lots of flavor and is quick and easy.  Everyone in my family loved it.  It would also be good with chicken, or as a vegetarian dish with the addition of more vegetables.  Tip: Dice up leftover ham and freeze it.  Then it's ready to throw right in to dishes like this.

Who Dished It Up First
Adapted from Mel's Kitchen Cafe.